This is completely an experimental recipe that came out because I wanted to make red lentil coconut milk curry soup. But then I wanted to make use of the cauliflower I had in the fridge for days and the frozen shredded cabbage (I don’t know what I was saving for). It turned out to be so good that I think this will be one of my specialty dishes. With all the cauliflower florets and potatoes, it was way thicker than any soup should be so we had it with brown rice.